1. Prepare the dough in advance, knead it into a smooth dough, and leave it to ferment in a warm place (you can ferment at room temperature in summer)
2. Cut the meat into pieces, and slightly cut off the small onions and ginger
3. Cut the cowpea into sections, or leave it alone, I’m afraid it’s greasy, so I put a little less
4. Put all the ingredients into the meat grinder
5. Use a meat grinder to mince the fillings, from low-grade to high-grade
6. Add the right amount of salt, two spoons of oil, oil consumption, five-spice powder, soy sauce, sesame oil to season the filling. It is best to add some pepper water, but I didn’t soak it in advance. Tasty
7. Press the fermented dough with your hand and it won’t bounce back. Take out the air to relax for a while
8. Divide the dough into small pieces of even size
9. Roll out the dough into a thin bun wrapper around the sides and thick in the middle
10. Fill in the right amount of meat filling, and pay attention to the stuffing of raw fried buns not too much like steamed buns. Steaming buns takes a long time and frying buns takes a short time. Too much filling is not easy to cook.
11. After the steamed bun is wrapped, it will be entropy for a while, and then fried
12. After the oil is hot, put the buns evenly in the pan, fry for a while, after the bottom is shaped, add an appropriate amount of water, and the amount of water is almost half less than the buns. Cover the pan and fry the buns with steam.
Tips:Note that the temperature of the fried buns should not be too high, or the buns are not golden brown. It is best to sprinkle some sesame seeds and chives when they are out of the pan.
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